Training in Hazard Analysis Critical Control Point (HACCP) is mandated for the seafood processors by the U.S. Food and Drug Administration (FDA). Basic HACCP courses teach the principles of HACCP and allow processors to develop HACCP plans specific for each seafood product they handle or process.

The Virginia Seafood AREC offers a two and a half day Basic Seafood HACCP training designed to educate seafood processors, packers, wholesales, importers, harvesters and warehouses about seafood safety. Participants who complete the course receive a certificate issued by AFDO, that fulfills the FDA requirements for seafood HACCP training.



  • Tuesday, September 19, 2023 - 8:00am-5:00pm
  • Wednesday, September 20, 2023 - 8:00am-5:00pm
  • Thursday, September 21, 2023 - 8:00am-3:00pm

Location: Hampton, Virginia Seafood Agricultural Research and Extension Center, 15 Rudd Ln, Hampton, VA 23669.

Breaks and lunch will be provided, please arrive on time.


You will be given the option during checkout to register as an Individual or as a Group.  If you select Group Registration, please follow these instructions to complete your checkout: Family/Group Instructions.


The course instructors are faculty and staff of the Virginia Seafood AREC and experts appointed by the FDA and AFDO. Opportunities will be provided by the staff during the course for specific questions and/or clarifications, which may occur individually or collectively.


Satisfactory completion of the course ensures that the participant is acquainted with:

  • An understanding of how to develop a HACCP plan
  • Tools to develop, implement, monitor, and verify a HACCP plan

For more information, please visit: https://www.arec.vaes.vt.edu/arec/virginia-seafood/trainings1/training.html

For Parking Guidelines, please click here.


Registration Deadline: September 12, 2023
Cost: $390.00 - includes the cost of the manual, certificate, materials, and coffee breaks
Payment Methods: Credit Cards Only
Refund Policy:  All payments are final and no refunds will be issued. However, a substitute can take the place of the person registered at no additional fee or the participant's class enrollment may be deferred once to another Virginia Seafood AREC - Basic Seafood HACCP training. Contact the lead instructor for more information.
Cancellation Policy: At the discretion of the lead instructor, a Basic Seafood HACCP Training may require cancellation. If the class is cancelled, the lead instructor will notify individual class participants.  The lead instructor may reschedule the class. Participants may opt to defer their enrollment to the rescheduled class or request a full refund.
Advance registration is required. Space is limited, so please register early!

If you have any questions about this program, please contact the lead instructor: Katheryn Parraga at (757)727-4861 or kparraga@vt.edu.   


Thank you for your interest in this course. Unfortunately, the course you have selected is currently not open for enrollment.  This page will be updated if additional sections of this course are offered.


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